Maldivian-Style Bún Mọc

Ingredients

In this Maldivian adaptation of Bún Mọc, we incorporate traditional Maldivian spices such as curry leaves and coconut, which infuse the dish with a unique tropical flavor. Additionally, we use local Maldivian herbs and ingredients to enhance the overall taste and appeal of the dish. We alse have the original recipe for Bún mọc, so you can check it out.

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 tablespoon Maldivian curry powder 1 tablespoon Maldivian curry powder
• 1 tablespoon grated coconut 1 tablespoon grated coconut
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• Fresh herbs (such as coriander, mint, and basil) for garnish Fresh herbs (such as coriander, mint, and basil) for garnish
• Lime wedges for serving Lime wedges for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the ground pork, Maldivian curry powder, grated coconut, minced garlic, grated ginger, fish sauce, soy sauce, sugar, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 2-3cm (1 inch) in diameter.
3. 3.
   Bring a pot of water to a boil and cook the rice noodles according to the package instructions. Drain and set aside.
4. 4.
   In a large saucepan, bring 1 liter (4 cups) of water to a simmer. Add the meatballs and cook for about 10-12 minutes, or until they are cooked through.
5. 5.
   Divide the cooked rice noodles among serving bowls. Ladle the hot broth and meatballs over the noodles.
6. 6.
   Garnish with fresh herbs and serve with lime wedges on the side.

Treat your ingredients with care...

• Ground pork — Ensure the pork is well-ground and evenly mixed with the spices for the best flavor and texture.
• Maldivian curry powder — If you can't find Maldivian curry powder, you can substitute with a blend of turmeric, cumin, coriander, and cardamom.
• Rice noodles — Cook the rice noodles according to the package instructions, but make sure not to overcook them as they can become mushy.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice to the broth before serving.
• Customize the garnishes by adding sliced chili peppers or bean sprouts for an added crunch.
• If you prefer a spicier broth, you can add a small amount of Maldivian chili powder or chili flakes.
• To make the dish more filling, you can add blanched vegetables such as bok choy or broccoli to the serving bowls.
• If you're unable to find fresh herbs, you can use dried herbs as a substitute, but the flavor may be slightly different.

Serving advice

Serve the Maldivian-Style Bún Mọc hot, allowing the flavors to meld together. Provide lime wedges on the side for squeezing over the dish, adding a tangy and refreshing element.

Presentation advice

To enhance the presentation, arrange the meatballs and noodles neatly in the bowl, and sprinkle the fresh herbs on top for a pop of color. Serve the dish with a side of lime wedges for an inviting and vibrant appearance.